1, add a lot of cold water to the blood basin that has just been released, and it will soon agglomerate.

2. Boil some water with pepper and aniseed and add some salt. When the temperature drops, pour it into the blood and stir it, and it will soon solidify into blood tofu.

3. If you want to cook with pig blood, add a large pot of water to boil, add the blood clots solidified by cold water to the basin, cut them into pieces of the same size with a knife, pour them into the pot of boiling water to continue heating, and then the color will become darker. Turn off the fire when the blood clot is the same color as the outside, and it will get old if it is turned off slowly. Take out the cooked blood clot and store it in cold water, so that it can be reprocessed and not easily broken.

4. Add a small amount of salt to fresh pig blood to prevent coagulation, and then add 2-3 times the blood volume of water, pig blood will coagulate quickly.